Cauliflower four times different: Hollandaise and chervil

Name: Cauliflower four times different: Hollandaise and chervil
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Head Cauliflower (about 1 kg); 7-10 Tbsp Salt; 75 ml Milk; 2 TABLESPOONS Lemon juice; 200 g Butter; 1/2 Pot of chervil; 2 Egg yolk (size M); 125 ml dry white wine; 7-10 Tbsp Sugar; 7-10 Tbsp Pepper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Head Cauliflower (about 1 kg)
7-10 Tbsp Salt
75 ml Milk
2 TABLESPOONS Lemon juice
200 g Butter
1/2 Pot of chervil
2 Egg yolk (size M)
125 ml dry white wine
7-10 Tbsp Sugar
7-10 Tbsp Pepper

Directions

1
Clean the cauliflower, cut out the hard stalk so that the head does not fall apart. Wash cauliflower. In a large pot, boil up plenty of salted water with milk and lemon juice. Add the cauliflower (cabbage must be covered with water), if necessary weight down with a skimmer and cook for 15-17 minutes.
2
Dice butter and melt slowly in a pot. Wash the chervil, shake dry. Pluck the leaves from the stems and chop them, except for a little bit for garnishing. Remove butter from the stove, pour through a fine sieve and let it cool down a little. Beat the egg yolks and white wine over a hot water bath until frothy. Gradually fold in the liquid butter. Stir in chervil, season with sugar, salt and pepper
3
Remove the cauliflower, drain, serve with sauce and garnish with the remaining chervil